A week or so after Thanksgiving I was checking out my pantry and fridge and discovered I had a whole bag of stuffing cubes leftover, along with various herbs and veggies. Stuffing has always been one of my favorite Thanksgiving foods so I figured why not make another batch? And then I remembered seeing Rachael Ray make muffin versions of stuffing and I knew I had to try it. It sounded easy and fun....and really, anything in muffin or smaller size is just cute and fun to eat!
Rach's recipe here.
You basically just make stuffing again but put it into muffin tins to bake off in the oven.
My version was super simple and I had everything in the house already.
Ingredients:
- 1 bag of stuffing cubes
- 1 stalk of celery, including leafy tops
- 1 onion
- 1 bay leaf
- 1 tsp. thyme
- 1 tsp. rosemary
- S&P
- EVOO
- Chicken stock
- Cooking spray
Instructions:
- Preheat oven to 375 degrees.
- A couple turns of a large pot with EVOO or butter, over medium-high heat.
- Dice onion and celery into small pieces and sautee in pot with bay leaf.
- Season with S&P. Add herbs.
- Sautee until soft, about 6 minutes.
- Add bag of stuffing cubes to pot and stir to combine.
- Add enough chicken stock to moisten and soften the mixture but not make it too wet.
- Remove bay leaf.
- Use cooking spray to liberally coat a muffin tin.
- Scoop stuffing mixture into muffin tin....big mounds of your delicious mixture!
- Bake in oven until brown and crispy on top, about 15 minutes.
I ate mine with a bowl of leftover mashed potatoes, gravy and caramelized onions.
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